Honey Garlic Salmon

1/4 cup butter
1/4 cup honey
3 cloves garlic, minced*
1-2 tablespoons fresh squeezed lemon juice or juice of half a lemon
4 fillets wild caught salmon – about 1/2 pound or 250 grams each skin off or on
2 pinches salt to taste

1. Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).
2. Place butter in a cast iron skillet (or an oven-proof frying pan if you don’t have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in color to golden brown and has a nutty fragrance.
3. Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavors together.
4. Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
5. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
6. To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.